Molecular gastronomy is the scientific approach of cuisine from primarily the perspective of chemistry. The composition (molecular structure), properties (mass, viscosity, etc) and transformations (chemical reactions, reactant products) of an ingredient are addressed and utilized in the preparation and appreciation of the ingested products. It is a branch of food science that approaches the preparation and enjoyment of nutrition from the perspective of a scientist at the scale of atoms, molecules, and mixtures. In the present book, ten typical literatures about Molecular gastronomy published on international authoritative journals were selected to introduce the worldwide newest progress, which contains reviews or original researches on Molecular gastronomy. We hope this book can demonstrate advances in Molecular gastronomy as well as give references to the researchers, students and other related people.